Total noob to curing

[chef jimmyj]

It doesn't appear to Chris, but Boiling Cure #1 is not needed and not recommended, as some, other Brine ingredients may effect the final amount of Cure in the Brine...JJ

 

[gmc2003]

I'm pretty sure that it has been hammered into my head that it's a bad idea to boil the cure and we will not be doing that again. Even though it wasn't boiled last time we have learned not to. :)

gandrfab that was directed towards you. Just a question in general.

It doesn't appear to Chris, but Boiling Cure #1 is not needed and not recommended, as some, other Brine ingredients may effect the final amount of Cure in the Brine...JJ

Thanks JJ, I don't cure that often and when I do I use a dry brine. I was just thinking to myself and wondering if you start off with a gallon of water and a tsp of cure #1. By the time you bring the water up to a boil and let it boil your going to loose a certain amount of water. The water loss would make the brine stronger then originally intended. Probably not enough to affect the ratio, but if your measurements were exact it possible could.

Chris

 

[chef jimmyj]

Chris, there will be minimal loss of water as our only goal is to dissolve Salt, Sugar, etc, and Infuse the Brine with any Herbs, Spices or other flavoring ingredients.
Kind of the same process as making TEA. Boil the water and Steep the Ingredients to Infuse flavor.
We add such a Small amount of Cure, 1-2 Tbs to a gallon of water, that Hot, Cold, in between, that Cure will completely dissolve so why risk any possible loss, adding to Boiling or even HOT Brine!...JJ

 

[PolishDeli]

...but how do I come up with these safe numbers?

For the most part amazingribs.com is a good source. However, the following really bothers me:

• They state “Injection curing should be left for the pros.”
  That is wrong. If you are curing meat at home whose thickness is more than an inch or so, you need to inject it. Otherwise, the cure may take too long to fully penetrate the muscle and you risk bone sour/spoilage.
• Their calculator uses the wrong equation for large cuts of meat (as per the USDA’s recommendations). Specifically, they use the equilibrium equation. They should be using the pickup/injection equation.

A much better reference is meatsandsausages.com. (But buy the book too).

I struggled with information overload at first too. To help myself learn, I built an excel calculator which I’ve been modifying/annotating over the years. It its fully referenced; lists recommended values; and gives warnings if you are doing something dangerous.

It’s attached. If a clunky and technical excel file works for you, feel free to use it.
Additional info:

-The equations are a clearly presented.
-Automatically converts the recipe into several different units of measure.
-Can be used for injection, equilibrium, or dry curing (tailored for sausage making specifically).
-Calculates temperature-dependent salinity of water.

 

[gandrfab]

Another thing I don't know how to use " excel"
It opened a protected empty excel window that did nothing but make a bleep noise when I clicked on it.
Used task manager to close it.

Thanks for all the information and I'm glad, relived, grateful to finally be in contact people that are willing to help out with the ins and outs of what I hope will become a rewarding hobby.
I think round 2 will be another pork loin.

I'm a welder.
Will weld, fabricate most things metal from minor steel repairs to fence, frames, aviation smokers and grills ;) my main stay has been aluminum pipe work in the marine industry including projects like this camera boat and T-top.
Start out with 23' lengths of pipe a sketch start cutting, bending and welding.

 

[chef jimmyj]

Interesting job you have. Great pictures...JJ